Chicken, Leek and Mushroom Pot Pies
Ingredients
1 tablespoon oil
500g chicken thighs
1 leek
100g sliced mushrooms
1/4 cup white wine
29g sachet Mushroom and Garlic Gravy Mix
300ml cream
1/2 teaspoon dried thyme leaves
1 cup frozen peas
2 sheets ready rolled puff pastry
1 egg
Method
Dice chicken.
Finely slice leek.
Preheat oven to 200C.
Heat oil in a large saucepan and add the chicken and leek.
Cook for 5 minutes until tender.
Add mushrooms and wine, cook for 5 minutes.
Combine gravy mix, cream and thyme and pour over chicken.
Bring to the boil, stirring continuously until thickened.
Reduce heat and simmer for 5 minutes.
Stir in peas.
Divide mixture among four 1 1/4 cup capacity ramekins.
Cut pastry into pieces slightly larger than each dish.
Brush edges of dishes with egg, place pastry on top and press down edges to seal.
Brush top with remaining egg.
Place on a baking tray and bake for 30 minutes.
Check at 15 minutes to make sure that it is not burning.
Serve with a
fresh green salad.
